Brian Driscoll & Monique Hayward of Moon Valley on Life, Lessons & Legacy

We recently had the chance to connect with Brian Driscoll & Monique Hayward and have shared our conversation below.

Hi Brian & Monique, thank you so much for joining us today. We’re thrilled to learn more about your journey, values and what you are currently working on. Let’s start with an ice breaker: What is something outside of work that is bringing you joy lately?
For Brian, motorcycle riding brings him immense joy and happiness. He owns a Triumph Bonneville Bobber and Ducati Diavel, and there’s nothing like being on an open stretch of curvy, twisty, windy road with amazing views and scenery.

Monique is less of a thrill seeker. She’s been spending a lot of time in the kitchen lately experimenting with new recipes. She last cooked Crispy Gnocchi With Tomato and Red Onion, a delicious take on a panzanella from New York Times Cooking.

Can you briefly introduce yourself and share what makes you or your brand unique?
One special evening more than 20 years ago sparked the idea for DRISCOLL Cuisine & Cocktail Concepts. Co-Founder & President Brian Driscoll prepared a surprise dinner celebration for a wife welcoming her military husband home from an overseas deployment. After witnessing their emotional reunion, Brian knew he could create more moments like that one. From that night forward, he envisioned a business dedicated to delivering personalized dining experiences at home.

Led by Brian, a restaurant-industry veteran with over 30 years of experience working in corporate chains and independent fine-dining restaurants, and Co-Founder & CEO Monique Hayward, an entrepreneur and high-tech marketing executive with more than 25 years of business experience, DRISCOLL Cuisine & Cocktail Concepts elevates hospitality in the Phoenix metro area with a unique combination of innovative food and beverage experiences, approachable luxury, and seamless service.

Since launching in 2019, DRISCOLL has built a solid reputation for its highly rated personal chef service, delivering premium, customized dining experiences for intimate special occasions, celebrations, and social gatherings in clients’ homes. In 2024, DRISCOLL expanded with The Concept, a chef-driven, hospitality-forward vacation retreat, offering guests luxury accommodations with personalized dining and mixology experiences.

Now, as consumer preferences evolve and demand for sophisticated non-alcoholic beverage (NA) options grows, DRISCOLL is launching its next venture: DRISCOLL Dry, a premium line of zero-proof ready-to-drink cocktails to complement our dining and hospitality experiences.

Okay, so here’s a deep one: Who taught you the most about work?
Brian: My biggest influences were my parents. My dad served in the U.S. Air Force, and from him, I learned the importance of discipline, responsibility, and showing up fully for what you commit to. He taught me that your word and your work ethic are the two things no one can take from you.

On the other side, my mom worked as a waitress in diners and casual restaurants for her entire career. Watching her take care of her guests with kindness and hustle showed me firsthand what hospitality looks like on a human level. It wasn’t about fancy ingredients or Michelin stars. She focused on making people feel welcome and cared for. That’s where my passion for restaurants and hospitality really took root.

Monique: I owe so much of my success to my late maternal grandmother, who set a powerful example of self-discipline and hard work. Living in New York City, she worked the night shift as a nurse at a hospital in Queens and then would battle morning rush-hour traffic to make it in time to open her Harlem beauty salon in Manhattan. She rarely took a day off, and I watched her balance these demanding roles, making sacrifices to build the life she wanted.

Grandma’s relentless work ethic and ability to set and achieve goals were my guideposts, and to this day, I draw inspiration from her resilience and determination to achieve success in both my corporate and entrepreneurial pursuits. Her example taught me that no one succeeds alone, but before asking for help, you must first be willing to do the hard work yourself.

Was there ever a time you almost gave up?
Absolutely! The COVID-19 pandemic nearly wiped us out just months after we launched the business. We officially started DRISCOLL Cuisine & Cocktail Concepts in late 2019, and by early 2020, we were off to a strong start. We had built a team of freelance chefs, servers, and bartenders, and we were growing our personal chef service in Phoenix. We were well on our way to achieving our goal to elevate in-home dining experiences for people who wanted something special.

Then the world shut down. Practically overnight, our entire second quarter of 2020 vanished. Weddings, dinner parties, birthdays, and holidays all disappeared from the book. There was a moment where we looked at each other and thought, “Do we close this down before it gets worse?”

We decided that we couldn’t walk away. We believed in what we were building, and oddly enough, the pandemic helped clarify our purpose. People still wanted to celebrate. They still wanted connection. They just needed a safe way to do it.

So, we pivoted and leaned into what we do best — i.e., small, private, personalized gatherings in our clients’ homes. We retrained our team, revamped our cleaning protocols, and promoted the idea that “your home is your new favorite restaurant.” We put our own savings into the business, took on personal debt, and kept going when until we could secure grants to ensure our business would survive.

It was tough. We didn’t hit our original revenue goals. But we survived, and even thrived. With that, we built a foundation of resilience that we still draw on today.

Next, maybe we can discuss some of your foundational philosophies and views? What’s a belief or project you’re committed to, no matter how long it takes?
Right now, it’s DRISCOLL Dry, our boldest project yet. We’re creating a line of zero-proof ready-to-drink cocktails for people who want a sophisticated drinking experience without alcohol.

We’ve spent our careers elevating hospitality and culinary experiences, and this is the next chapter. We believe non-alcoholic cocktails shouldn’t be an afterthought. They should be bold, complex, and crafted with the same care as the best drinks at your favorite cocktail bar.

There’s a huge gap in the market. Too often, spirit-free means spiritless. Most zero-proof options are overly sweet, uninspired, or priced like luxury products without delivering a luxury experience. We’re filling that gap with chef-driven, bar-inspired cocktails that people can enjoy as an incredible zero-proof beverage on its own, or add a spirit for a low-ABV or full-proof version, depending on the moment.

Bringing a product like this to life takes time and resilience. We’re still in the R&D phase, working on recipes and a proof of concept. But this is something we believe in. No matter how long it takes, we’re going to make it happen because the opportunity is real, and consumers deserve better than what they’re getting today.

Okay, so before we go, let’s tackle one more area. Are you tap dancing to work? Have you been that level of excited at any point in your career? If so, please tell us about those days. 
Brian: For me, it was when we started our company in 2019. I spent years working in restaurants, starting in the back of the house, moving to the front, managing teams, and eventually becoming a top server and bartender in chef-driven fine dining. I realized how much of my life was spent executing someone else’s vision and running their playbook. Sure, it’s easier in some ways to work for someone else, but starting DRISCOLL Cuisine & Cocktail Concepts gave me the freedom to build something on my own terms.

For the first time, I could design the guest experience, collaborate with talented chefs to create unique, sophisticated menus, and build a fun, engaging atmosphere where people actually wanted to show up. That was my tap dancing moment. Right now, I’m temporarily back working in restaurants and catering in Portland during our off-season in Phoenix, and it’s reminding me what those old days felt like — long hours, drama among employees, scheduling unpredictability, difficult customers. It just reinforces how much better it feels to be running our own business, where the focus is on creating meaningful experiences and taking care of people without all the noise.

Monique: For me, that tap dance feeling is happening right now with DRISCOLL Dry. Out of everything I’ve done as an entrepreneur, which includes owning an award-winning restaurant, starting a software company, and writing and speaking about business, this is the most exciting project yet. We’re creating something that doesn’t exist in the market today: a bold, chef-driven, zero-proof cocktail line that brings hospitality and flavor together in a way no one else is doing.

We both feel like we’re just getting started.

Contact Info:

• Website: https://www.driscollcuisine.com
• Instagram: https://www.instagram.com/driscollcuisinecocktail
• Linkedin: https://www.linkedin.com/company/driscoll-cuisine-cocktail-concepts/
• Twitter: https://www.x.com/driscollcuisine
• Facebook: https://www.facebook.com/driscollcuisine
• Yelp: https://www.yelp.com/biz/driscoll-cuisine-and-cocktail-concepts-phoenix-4
• Youtube: https://www.youtube.com/@driscollcuisine

Image Credits
Christine Hyatt Photography
Stephen Shefrin Photography
Arthur & Allen Real Estate Media